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24 March 2011

Arepa! Arepa! [More:]Disclaimer: I love tamales and everything tamale-like (which an arepa is, according to the AP gringo who wrote this), so Venezuela just moved several places up my list of countries I'd like to visit. But my question is: now that this company has a six-meter-wide frying pan, what are they going to do with it next?
You probably don't have to go to Venezuela. I'm now seeing arepas at the agricultural fairs in the summer. They sure are delicious - i am also a fan of all things cornmeal, and these are no exception. If I have one quibble it's that they are generally too mild, at least the plain-cheese ones. I could stand some green chilies in there. Or something.
posted by Miko 24 March | 08:13
Heck, there's a restaurant in my small city that serves arepas --- if I can get 'em here, I suspect they are hitting the mainstream! And they're not hard to make. I used the method from Gluten-free Girl. Next time I'm going to use a variety of fillings, make a big batch, and see how they freeze. Maybe I'll do that tonight!

The arepas I've been served were also mild, Miko, but they were served with a tart vinegary slaw and plenty of hot salsa, so it was a great array of flavors. But it might be fun to stuff 'em with some spicier filling, too.

Oops, on reflection, I guess the things from the local Salvadoran restaurant are pupusas, not arepas: similar, but not identical.
posted by Elsa 24 March | 13:08
Woah, This American Life guest host! || bed fort time.

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